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Sun-dried tomatoes in a vegetable dryer

0
1249
Kitchen Russian
Calorie content 117.4 kcal
Portions 1.5 l.
Cooking time 5 days
Proteins * 1.4 gr.
Fats * 7.7 g
Carbohydrates* 33.4 g
* per 100 gr. product
Sun-dried tomatoes in a vegetable dryer
Content

Sun-dried tomatoes are another way to prepare tomatoes for the winter. These vegetables are excellently stored dry or in olive oil. This recipe can be used to cook these tomatoes in a vegetable dryer.

Ingredients

Cooking process

step 1 out of 8
Take small tomatoes. Wash the vegetables, dry them, cut them in half, cut out the place where the stalk is attached to the vegetable. If the tomatoes are very watery, use a spoon to scoop out the pulp and seeds.
step 2 out of 8
Place the tomato halves tightly, cut side up, on the racks of the dryer, and season with salt and season.
step 3 out of 8
It is better to dry tomatoes at a low temperature of 35-40 degrees, gradually increasing it to 70 degrees.
step 4 out of 8
Change the order of the grates in the dryer every hour and a half, moving the lower ones to the top and vice versa. After 6 hours, the tomatoes can be turned over, the juice will no longer flow out of them.
step 5 out of 8
After 6-8 hours, start checking the readiness of the tomatoes and remove the smaller ones from the dryer. Press the half with your finger, if the finger remains dry and the tomato juice does not stand out, it is ready.
step 6 out of 8
Pour the olive oil into a saucepan, add a teaspoon each of dried herbs, thyme, oregano, rosemary, paprika and any others to your liking. Heat oil over medium heat, but do not boil.
step 7 out of 8
Sterilize the cans beforehand. Peel the garlic, chop. Place the tomatoes in jars, shifting them with garlic cloves and pouring hot, aromatic olive oil over them. Close the jars tightly with lids and place in a cool place for 3-5 days so that the tomatoes are saturated with oil and spices.
step 8 out of 8
Ready-made sun-dried tomatoes can be eaten as an independent snack or added to other dishes.

Bon Appetit!

 

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